Crackers Sprayed with Oil & Flavorings
What Are You Currently Using to Measuring Moisture?
Controlling the amount of moisture, oil, and flavoring in crackers is an important consideration for process operators to control production and quality. Not only can the product be out of specification, but it can also affect the taste, appearance, stability, weight, cost and shelf life. Testing the moisture, oil and flavoring levels will allow adjustments to be made so that manufacturer has the highest quality.
Numerous years of experience and countless installations has allowed MoistTech to developed one of our most accurate moisture sensors, the IR3000-F sensor. Ideally suited to measure moisture, oil or flavorings on the crackers during the manufacturing process, the sensor is coated in a food grade teflon with a polymeric viewing window enabling manufacturers the ability to improve product quality without any contamination. The IR3000-F provides an instant, accurate, non-contact measurement of moisture, temperature, oil, fat, sugar, seasonings, protein, and more. Uniformity of spray or oil deposition can be monitored and adjusted either manually or automatically.
Unsurpassed in performance, our sensors can accurately measure moisture within tenths of a percent of most applications
MoistTech sensors withstand the test of time and are low to zero maintenance
Rely on MoistTech’s NIR moisture sensors to never drift or need re-calibration
COST OF OWNERSHIP
A moisture measurement system is essential for the production process and in some cases will pay for itself in less than 30 days
Moisture sensors can be placed before and after baking; we recommend installing sensor(s) at the exit of the ovens, close to packaging, so that it will allow the food time to stabilize while cooling. By installing the MoistTech sensor later in the process, the amount of oil or flavorings on the crackers can be measured and controlled. The sensor should be installed several inches above the product so the user can continuously monitor the process and control the moisture or oil content either manually or automatically in the finished product. After an oil spray, it is important to install the sensor at an angle to cut down any reflectance from the oil coating.
If the cracker oil or flavoring sensor has to be installed close to the oven outlet where it will be susceptible to extreme heat conditions, it is necessary to cool the sensor with either air or water. Furthermore, if the sensor is located near an oil spray, it is necessary to clean the sensor’s optical window during regular routine cleaning.
What is the Solution?
MoistTech is very experienced with the requirements in the production of crackers and snack foods. Our sensor calibrations, measurement wavelengths, algorithms and sensor optical requirements are pre-set at the factory. Typical accuracy is about ±0.1% moisture. Typical analog range is 0-10% moisture. The outputs can be adjusted to optimize PLC or recording requirements.
Take a look at our other food moisture sensor applications.
Contact our customer service representatives for further information about your application and the best installation practices for your equipment.
Locate the point in the production process in which measuring moisture will be the most crucial and beneficial. Identify how you will use the moisture measurement data for improvements and if it will tie into your PLC.
Remember this could involve more than one installation point!
A closed loop process is achieved by incorporating a moisture measurement system into the manufacturing process. Developing a proactive solution to moisture control will avoid costly downfalls.
MoistTech’s experts will assess your specific application with lab tests, calibrations and accuracy results to ensure our equipment will peform for you. All of our sensors are pre-calibrated prior to being shipped to create a plug-and-play operation for the end-user.
Understand the Process
Having the correct snack food moisture level has become a critical component during the various stages of baking. The snack food product can easily become either too wet or too dry, wasting manufacturer’s time or money as well as impacting the quality of the end product.